PANEER BUTTER MASALA (PUNJABI PANER MAKHANI ) RECIPE
DHABA style Paneer Butter Masala is the famous dish of punjab and north India . It easy to make at home kitchen. This creamy thik gravy is made with onion, tomatoes, cashews, fresh cream and butter . Paner butter masala eating combination with garlic naan or jeera rice with Salad.
DHABA (RESTAURANT)STYLE PANEER BUTTER MASALA:-
INGREDIENTS
300 grams Paneer
100 gm Onion chopped
150 Tomato chopped
12 Cashews
20 ml Oil
1 tsp Shahi jeera
1/2 tsp green cardamom powder
1 tsp Garam masala powder
1 tbsp Kashmiri chilli powder
2 tsp Ginger garlic paste
1 tsp Cumin(jeera)powder
Salt to taste
¼ cup Cream
1 tbsp Kasuri methi leaves
2 tbsp Butter
2 tbs Coriander leaves chopped
COOKING OIL
METHOD:-
DHABA STYLE (RESTAURANT)PANEER PUNJABIBUTTER MASALA
1- Heat oil in a pan. Add in chopped onions, saute for 2 mins.
2- Add in cashews and mix together.Add in chopped tomatoes and cook till smoothnes. take this in a mixture grinders and make pest till smooth.
3- Melt 1 tbsp butter in pan and Add in Sahi jeera (cumin seeds), ginger garlic paste and let them sauté.
4- Add in pan onion tomato gravy masala and saute till oil separates.
5- Add in this gravy Kashmire redchilli powder, gram masala, cumin powder, Green cardamom powders, salt, and mix well.
6- Add in paneer and vegetables stock and bring it to a boil. Simmer for 4 minutes
7- Add in fresh cream, kasuri methi leaves and chopped coriander leaves. Mix well.
8- Add in 1 tbsp butter and mix well and Serve 🔥
With Naan or jeera rice and Green Salad.
Nutrition Facts
DHABA STYLE PANEER BUTTER MASALA RECIPE
Amount Per Serving (1 servings)
Calories - 235Calories from Fat -180
% Daily Value*
Fat - 20g -31%
Saturated Fat -10g-63%
Trans Fat - 0.2g
Polyunsaturated Fat - 1g
Monounsaturated Fat - 4g
Cholesterol - 43mg -14%
Sodium - 70 mg-3%
Potassium - 286mg - 8%
Carbohydrates -10g - 3%
Fiber - 2g8%
Sugar - 5g - 6%
Protein - 7g -14%
Vitamin A - 1350IU - 27%
Vitamin C - 13mg -16%
Calcium -192mg - 19%
Iron- 1mg - 6%
*
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